Chicken Saag (Chicken and Spinach Curry)
User Reviews
4.8
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Servings
4 servings
-
Calories
315 kcal
-
Course
Main Course
-
Cuisine
Indian
Chicken Saag (Chicken and Spinach Curry)
Description
This recipe starts by sauteing onion, garlic, and ginger, then adding a mixture of ground coriander, garam masala, turmeric, cumin, cardamom, and chili powder to create a fragrant base. Tomato paste dissolved in water thickens the sauce. Once the spinach is added and slightly wilted, chicken pieces are incorporated and cooked until tender. The curry finishes with plain yogurt for creaminess and subtle tang, melding flavors and smoothing the texture.
The spices give a warm, earthy, and mildly hot profile, while the spinach adds freshness and a slight bitterness, balancing richness from the yogurt. The method requires moderate simmering to blend spinach and chicken without overcooking. It is traditionally served with basmati rice or cumin-flavored jeera rice, allowing the curry to be the centerpiece.
The recipe can be adapted using various leafy greens like kale or mustard greens, which alter the flavor complexity. Fresh or thawed frozen spinach can be used with minor adjustments. Salt quantities depend on the salt type; the recipe provides guidelines for kosher salt brands and types, ensuring proper seasoning. Yield serves about four portions.
Ingredients
- 2 tablespoons vegetable oil
- 1 onion finely chopped (about 1 cup, large
- 2 cloves garlic minced (about 1 tablespoon)
- 2 tablespoons ginger fresh, minced
- 1 ½ teaspoons kosher salt plus more as needed (preferably Diamond Crystal brand; start with ¾ teaspoon if using another brand—SEE NOTES)
- 1 ½ teaspoons ground coriander
- 1 ½ teaspoons garam masala
- 1 teaspoon Turmeric ground
- 1 teaspoon cumin ground
- ½ teaspoon ground cardamom
- ¼ teaspoon Indian chili powder or to taste, or cayenne pepper
- 1 tablespoon tomato paste
- ½ cup water
- 8 ounces baby spinach washed and dried, or trimmed regular spinach
- 1 pound chicken breast cut into 1-inch pieces, or tenders
- ¼ cup PLAIN yogurt preferably thick Greek-style yogurt
Instructions
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat (if you plan to double the recipe, definitely use a pot instead of a skillet so you have room for all the spinach!). Add the onion, garlic, and ginger and saute until softened, about 4 to 5 minutes, stirring regularly, and lowering heat to medium-low if it starts to brown too quickly.
- Over medium heat, add the salt (SEE NOTES), coriander, garam masala, turmeric, cumin, cardamom, and chili powder, and stir on medium-low heat until fragrant, about 30 seconds or so. Dissolve the tomato paste in the water by stirring vigorously together in a measuring cup or bowl. Then stir into the spices in the pan, creating a thick spiced sauce, about 1 minute.
- Add the spinach and gently stir to combine, as the skillet will be very full. Cover and raise the heat to medium-high, allowing the spinach to start to wilt. Occasionally remove the lid, stir, and then cover again until most the spinach has begun to wilt, about 3 to 5 minutes (can depend on the size of your spinach leaves). Remove the lid and finish stirring the spinach until it is completely wilted but still bright green, another minute.
- Transfer spinach mixture to a blender or food processor and puree until relatively smooth but still a bit chunky (you don’t want it to be super smooth, a bit of texture is good). Taste and adjust salt and spice if necessary.
- Meanwhile, wipe the skillet clean with a paper towel (or don't--leave the residue to flavor the chicken), return it to medium-high heat, and add 1 tablespoon of oil. When the oil is hot, add the cubed chicken pieces, sprinkle salt over the top to season, and cook until almost completely cooked through, about 5 to 7 minutes. Pour the spinach mixture back over the chicken, using a rubber spatula to get every last bit out of the blender, and cook for another 2 to 3 minutes to allow the flavors to meld and the chicken to finish cooking. Stir in the yogurt, and serve immediately with basmati rice and/or naan.
Notes
- The recipe serves 4 but can be divided into fewer, larger portions if desired.
- Combine different leafy greens like kale or mustard greens for varied flavor and texture.
- If using frozen spinach, thaw and use about one-third the package for equivalent fresh amount; no need to drain excess liquid.
- Adjust salt carefully; start with ¾ teaspoon if using fine kosher salt or table salt, otherwise use 1½ teaspoons for coarser kosher salt.
- Serve the curry with plain basmati rice or cumin-infused jeera rice to complement the flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 315 kcal
% Daily Value*
| Calories | 315kcal | 16% |
| Carbohydrates | 10g | 3% |
| Protein | 38g | 76% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 136mg | 45% |
| Sodium | 665mg | 28% |
| Potassium | 806mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
